Caramel Apple Tarts with Cinnamon Cutouts

  3 reviews


box Pillsbury™ refrigerated pie crusts, softened as directed on box
teaspoon granulated sugar
Dash of ground cinnamon
cup apple cider or apple juice
tablespoons cornstarch
cup butter or margarine
cup packed brown sugar
medium tart apple, chopped
cup frozen whipped topping, thawed


  1. 1 Heat oven to 425°F. Unroll crust on work surface. Pat or roll into 12-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from pie crust. Reserve dough scraps. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides; prick sides and bottoms with fork.
  2. 2 Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
  3. 3 Meanwhile, in small bowl, mix granulated sugar and cinnamon. With canapé cutter, cut 8 small autumn shapes from dough scraps that have been rolled together. Sprinkle with sugar-cinnamon mixture. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until golden brown.
  4. 4 Meanwhile, in small bowl, stir together apple cider and cornstarch. In 2-quart saucepan, melt butter. Add cornstarch mixture and brown sugar. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in apple. Cool 10 minutes.
  5. 5 Fill tart shells with apple mixture. Refrigerate 30 minutes. Just before serving, top each tart with 1 tablespoon whipped topping and 1 cinnamon cutout. Cover and refrigerate any remaining tarts.




Nutrition Information

Recipe Step Photos

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